Farmer's Market: Grilled Brussel Sprout Skewers

2T balsamic (34g)
~1/2t lemon zest, not packed
1T olive oil (14g)
2t prepared dijon style mustard (10g)

pint container brussels sprouts (154g)

OPTIONAL: parmesan (not in nutrition info)

Leftover leaves can be added to your favorite salad or microwaved with a tablespoon of water for thirty seconds and used as a bed for your entree. A dash of salt would be missed on the latter.

Brussels sprouts have a bad rep. For children, you might consider calling these 'baby cabbages' or 'Barbie-sized cabbages' or 'giant peas.'

Combine first grouping of ingredients to create a vinaigrette. Zest directly into the container. Measuring or transferring zest wastes the flavorful lemon oil. While you are preparing the vegetable, the flavors should marry.

Wash brussels sprouts peeling off unattractive leaves and trimming the stem. Any good-looking leaves that come off should be kept in a refrigerated airtight container. We are looking for dense brussels sprouts for this recipe so peel outer leaves off of any that feel fluffy.

Sort sprouts into large, medium, and small sizes. Cut the large sprouts in half. As with potatoes, notice that sprouts are not spherical. Stand a large sprout on a side that makes it tallest and cut in half from top to bottom (the longer cut). This gives you a thinner vegetable that will cook more evenly with the smaller sprouts.

Skewer sprouts, but do not pair the smallest sprouts on a skewer with the large or medium.

Brush the vinaigrette onto the skewers as often as you like. The larger halves will have more flavor.

Heat your gas grill full blast (or put coals on only half your grill) for ten minutes. Scrape the grill to remove debris from previous meals.

Gas grill: Place on upper griddle and close. Wait 1min, and turn off all but one burner.

Coal grill: Place opposite coals and close.

Grill twenty-five minutes and add any remaining liquid prior to serving.

Serving Size: 1/2c